There is nothing better for a do-ahead recipe than this easy-to-prepare carrot ginger soup. Of course, we have the 2010 Riesling in the chiller for warm harvest season nights …who wouldn’t love this off-dry lovely first glass alongside a starter of early autumn carrot soup? The ginger, lemongrass and orange zest pick up the natural bright floral notes and spicy finish of our crisp and refreshing Riesling. Serve them both chilled on a warm harvest evening!
- 1 large Vidalia or Maui onion large dice
- 1-2 Tbsp extra virgin floral green olive oil
- 4 Tbsp of minced fresh ginger
- 2lb. carrots, large dice
- 2 stalks celery
- 1 qt. chicken stock
- ¼ c. orange zest
- ¼ c. cilantro
- 2 T. lemongrass paste
- sea salt and ground white pepper to taste
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until translucent; reduce heat as needed. Add celery, ginger and carrots and cook until soft and fragrant, about 7-8 minutes. Add stock, orange zest, salt and pepper. Simmer for 30 minutes, covered, on very low heat. Remove from heat. Stir in cilantro and lemongrass and allow to cool to room temperature.*
In batches, puree soup in blender (an immersion blender works in soup pot).
Thin with additional broth as needed. Season to taste with sea salt and white pepper.
*Do ahead tip: This soup is easy to make and very little prep is needed…refrigerate in a microwave-safe container for up to three days, and reheat to serve warm. In summer, this soup is delicious when served chilled with a dollop of greek yogurt or low fat sour cream, and, of course, our 2010 Chateau Montelena Riesling!